
Prep Time
25 mins
Serves
3 – 4
Skill
Easy
Ingredients:
- 3 tbsp of Oil
- 1tsp of Cumin seeds
- 1tsp of Mustard seeds
- 6-8 Curry leafs
- 2tbsp Garlic
- 2tbsp Ginger
- 100gms of Butternut squash (cubes)
- 2 Shallots (cubes)
- 100gms of Carrots (cubes)
- Tuofu (cubes)
- 100gm of Spinach (rough chopped)
- 1pc of Green chilli chopped
- ½ tsp of Tumeric
- 2 tbsp of Malvani masala
- 400ml of Coconut milk
- 200 ml of Water
- 10gms of Cilantro roughy chopped
- Salt to Taste
Instructions:
- Sear tofu until golden brown and keep it aside
- Heat the oil in a medium pot on medium heat
- Add oil, when the oil starts to smoke a bit add cumin seeds and mustard seeds
- As soon as mustard seeds start to pop add curry leaf, chopped green chilli and chopped ginger garlic and saute for 30 sec
- Add malvani masala and turmeric cook for masala for 40 seconds then add all the chopped vegetables except for spinach and cilantro
- Sautee for another 3-4 minutes then add coconut milk and water
- Cook for 8-10 minutes on medium heat or until all the vegetables are cooked trough
- Add the tofu and spinach and cilantro mix well and cook for another 2 minutes
- Season to the taste squeeze half a lime and enjoy with roti or rice